Gluten-Free Cookie Cake (Soft, Chewy, Not Dry!)

Updated at: Wed, 11 Dec 2024 21:13:32 GMT

Step 1

Preheat the oven to 350ºF. Grease a 9-inch cake pan with nonstick cooking spray. For best results, like the bottom with cut-to-size parchment paper for easy removal.

Step 2

In a large mixing bowl or stand mixer with paddle attachment, cream together the butter and brown sugar together until light and fluffy, about 3 minutes.

Step 3

Add the egg, egg yolk, and vanilla extract, beating until well combined.

Step 4

Slowly mix in the gluten-free flour, baking soda, and salt. Once no flour streaks remain, stir in the chocolate chips on low speed.

Step 5

Transfer the cookie dough to the prepared pan and spread evenly. Bake for 25-27 minutes, or until the edges are firmly set and a toothpick inserted in the middle comes out without wet dough. Cool completely on a wire rack before removing from pan and decorating with frosting.

Step 6

In a medium bowl add all the buttercream frosting ingredients. Mix on low speed until combined. Increase speed to medium high and beat until fluffy.

Step 7

If too thick add a dash of milk. If the frosting is too thin, add a little more powdered sugar.

Step 8

Place a wire rack over the cooled cookie cake pan and invert onto the rack, so the bottom of the cake faces up. Peel off the parchment paper. Place a serving platter on top of the overturned cake and flip onto the platter so it is right side up.

Step 9

Transfer the chocolate frosting into piping bag with an open star tip. Decorate the edges with rosettes. If desired, add sprinkles to the frosting and top of cake.

Step 10

DID YOU MAKE THIS RECIPE?? DON'T FORGET TO LEAVE FEEDBACK AND RATE BELOW!

↑Support creators by visiting their site 😊

1 liked

0 disliked